Delight in These Tasty Three Mediterranean Keftedes Recipes

Leek Patties

Petite fried fritters, typically called keftedes, are a cherished signature dish in Sephardic cuisine. These particular leek patties present a tasty blend of hearty minced beef with the delicate, sweetly mild flavour of tender leeks, rendering them utterly irresistible.

Produces 12

• 4 leeks
• 250g minced beef
• 2 fresh eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp dill, finely chopped
• 1 tbsp flat-leaf parsley, diced
• ½ tsp mild paprika
• Oil, for frying
• Lemon slices, to accompany

Clean the leeks well and remove the base and most of the green tops. Cut in half lengthways then into half-inch pieces. Transfer in a deep frying pan and cover with cold water, then simmer over a moderate heat for about 20 mins or until softened.

Remove the water from the cooked leeks and put in a big bowl with the minced beef, eggs, breadcrumbs, fresh dill, chopped parsley and sweet paprika and season generously with salt and pepper. Mix completely using your fingers then form a couple of spoonfuls into a croquette, shaping a little. Put on a plate and proceed for the balance of the mixture.

Heat cooking oil in a pan to a amount of about 2 centimeters over a moderate heat. When the oil is sizzling, cook the fritters in small groups until crispy on each side. (Don't overcrowd the skillet as this reduces the heat of the cooking oil.) Take out the finished croquettes to a tray covered with paper towel and allow to cool.

Offer with lemon wedges.

Spinach Patties

These delightful spinach and cheese croquettes are a real pleasure. The crunchy crust reveals a soft filling. The leafy spinach adds a bright, somewhat green note, while the grated cheese provides a savory, flavorful creaminess. It's possible to replace the cheese with cooked, crushed potato if you like.

Makes 16–18

• 1kg baby spinach (or about 500g frozen leaf spinach, softened in the fridge in the fridge)
• 3 tbsp oil
• 1 onion, finely diced
• 2 cloves of garlic, finely chopped
• 100g hard cheese, shredded
• 80g soft cheese
• ½ tsp grated nutmeg
• ½ tsp paprika
• 120g breadcrumbs (1¼ cups), with more if required
• 3 large eggs
• Olive oil for deep-frying (or use neutral oil)
• Lemon slices, to serve

If using fresh spinach, rinse it well, removing any stalks, and coarsely chop it into big pieces. Put in a large saucepan with a little hot water over a medium heat. Once softened, strain in a colander for about 15 mins, then press out any remaining moisture and reserve.

When working with previously frozen spinach, completely squeeze out excess liquid.

Warm the oil in a pan over a medium heat and fry the onion and garlic until softened, about a few minutes. Take off the heat.

Combine the cooked spinach, cooked onion and softened garlic, grated cheese, soft cheese, spice, sweet paprika, breadcrumbs and beaten eggs in a large bowl and flavor with seasoning. Stir completely until incorporated. If the dough looks too loose, mix in some additional breadcrumbs.

With your fingers, form the preparation into oval shapes somewhat larger than a walnut shell but less bulky than an egg, and place them on a tray topped with wax paper. Cover and chill for at least 1 hour.

In a big skillet over moderate heat, preheat oil to a level of about half an inch. Brown the croquettes a small batch for two to three minutes per side, turning so they are golden brown everywhere, then transfer on paper towel.

Offer with lemon slices.

Lentil Croquettes

Boasting a crunchy outside and tender interior, these fritters are not only delicious but also a extremely healthy snack or meal.

Makes 12

• 45g dry lentils (¼ cup)
• 90g bulgur wheat (half a cup)
• 125ml extra virgin oil (half a cup)
• 1 yellow onion, minced
• 1 tsp cumin spice
• 1 tbsp mint leaves, diced
• 1 tbsp fresh parsley, chopped
• 1 large egg
• Pepper and salt, to liking
• Greek yoghurt and fresh lemon, to accompany

Place the brown lentils in a saucepan and submerge with ample cold water. Cook over a medium flame for about twenty minutes or until almost cooked, including additional water to keep the pulses immersed if required.

Stir in the bulgur wheat and proceed cooking until softened. Remove the water from the mixture well and put aside in a container.

Warm 50% of the